We say, "Breakfast," you say, "scrambled eggs!" Don't try to tell us they don't go hand in hand. Our love for this morning time (heck, noon and night, too) standard runs deep - and we're constantly trying new ways to get our fix.

A restaurant that we frequented when living in Austin, Texas, Kerbey Lane Cafe, inspired this dish. Scrambled eggs, chile con queso, sausage, and avocado on top of an English muffin make for a great start for a lazy Sunday – or mend the poor decisions of the previous evening.

To finish4 English muffins, toasted1 cup country sausage, cooked and crumbled1 avocado, sliced

DirectionsTo make the Chile con Queso:Heat the butter in a sauce pan over low heat, until melted. Whisk in the flour, a little at a time, until the mixture resembles wet sand. Cook, stirring frequently, for 10 minutes. Add the milk a little at a time, stirring constantly until the flour/butter mixture is fully dissolved. Allow the sauce to simmer for 15 minutes, to eliminate the floury taste. Meanwhile, heat the canola oil in a sautee pan over medium heat. Add the onion, red pepper and jalapeno, season with salt, and cook for 3 to 5 minutes, until softened. Add the tomato and cook 2 minutes longer. Add the vegetables to the sauce and whisk in the cheddar cheese, stirring all the while. Add the cilantro and season with salt and pepper. Keep warm while the eggs cook.

For the eggs:Heat the canola oil over high heat for about 1 minute. Whisk the eggs and milk together and season with salt and pepper. When the oil is hot, add the eggs (they should ride on the surface of the oil) and scramble with a rubber spatula.

To finish:Top each English muffin ½ with the scrambled eggs. Top the eggs with the crumbled sausage. Top the eggs and sausage with the chile con queso. Finally, top all of this with the sliced avocado.